Quick and Easy Steaks

The London Paper (one of those world-strangling freebies that are rammed down your throats in the evening) normally isn't even worth using to line the catbox, but the May 8 edition had a surprisingly decent article on improving steaks by Tom Moggach.

The rib-eye steak taste test was a little useless (4 grocery stores, scoring 7, 7, 8 and 9. The man just likes steak...), and the list of top butchers was clearly just filler. But the quick tips from Ryan Hanningh, of the lauded Gaucho steakhouse, were definitely worthwhile.

Reprinted here:

The cardinal cookery rules are these. "No pepper, no marinades, nothing complicated," says Ryan Hattingh of Gaucho....Take your steak out of the fridge at least 15 minutes before cooking. Pat dry and brush with oil.

Heat a heavy frying pan, griddle or grill until very hot. Add the steak. It should sizzle, sealing the meat. Don't prod or move it, just sprinkle the top side with fine salt. Press with your finger to judge cooking time, from soft for rare to firm for well-done. Flip and cook a touch longer on the other side, as salt inhibits the heat. Let it rest for a few minutes, then serve on a warm plate.

Comments

[Anne]

No pepper? Bah!